1. Scramble the Eggs:

Crack eggs into a bowl, add a pinch of salt, and whisk until smooth.

Heat olive oil in a skillet over medium-low heat. Add sun-dried tomatoes and cook until fragrant (30 seconds).

Pour eggs into the skillet, swirling with a spatula to form small curds (about 30 seconds).

Add spinach and gently fold until wilted and eggs form creamy curds (about 20 seconds).

Remove from heat while still slightly soft; stir once more.

2. Assemble the Burritos:

Lay tortillas flat and divide the egg mixture evenly down the center.

Sprinkle with feta cheese.

Fold sides inward, then roll tightly into burritos, seam-side down.

3. Toast (Optional):

Place burritos seam-side down in a hot skillet and toast until golden and crisp, 20–60 seconds per side.

Make Ahead Burritos

Refrigerate: Wrap and refrigerate up to 3 days.

Freeze: Wrap each burrito in foil, then place in a freezer bag. Freeze up to 3 months.

Reheat: Microwave from frozen for 2–3 minutes, flipping halfway, or reheat in a skillet for a crisp exterior.